Engrain to develop international variants of shelf-life promoting enzymes
Engrain launched its GRAS (Generally Recognized As Safe) approved cereZ ESL and cereZ SOFT blends made from wheat flour, enzymes and tri-calcium phosphate in the US and Canada last year.
The ESL product acts to reduce crumb staling and soften breads and the ‘soft’ variant does the same but in addition improves bread volumes, strength, stability and water absorption.
“The tactic so far has to push these products in North America, but there are plans to expand market coverage… International expansion is definitely in the schedule,” said Dane Kohrs, technical sales manager for Engrain.
“However, when pushing these products on an international scale there will be modifications made. The plan is to develop them – make some changes and name revisions – but the products for international markets will be based on the same technologies,” Kohrs told BakeryandSnacks.com.
White, packaged targets
The technical sales manager said that both enzyme blends target white or mostly white packaged breads.
“Consumers are demanding softer breads, something that tastes fresher for longer – that has the perception of being freshly baked,” he said.
The company claims the enzyme blends work to ensure a two week shelf-life improvement in packaged bread varieties.
“While artisanal bakery is really taking off, packaged bread that you find in grocery stores is still doing well,” he said.
“Demand for increased shelf-life among bakeries, particular smaller ones is growing – especially when they are trying to compete with the larger Bimbos and Flowers of the market,” he said.
He said that while the blends work perfectly well in 100% whole-wheat breads, the company has a different product tailored especially for these bread types. Custom solutions can also be developed, he added.
